Two-Pepper Shrimp with Creamy Pecorino Oats

Two-Pepper Shrimp with Creamy Pecorino Oats

1 Review
From: EatingWell Magazine, September/October 2015

Oats are not just for breakfast! In this play on shrimp & grits, we simmered oats with scallions and cheese for a savory, creamy dish reminiscent of risotto. You'll even get your veggies with the sautéed baby spinach on the side. Serve with hot sauce and a glass of unoaked Chardonnay.

Ingredients 4 servings

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  • 6 teaspoons extra-virgin olive oil, divided
  • 3 teaspoons butter, divided
  • 6 scallions, white and light green parts sliced, divided
  • 1 cup old-fashioned rolled oats
  • 2 cups water
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 pound raw shrimp (16-20 count; see Tip), peeled and deveined
  • ⅛ teaspoon cayenne pepper, or to taste
  • 1 pound baby spinach
  • ¼ teaspoon hot sauce, or to taste
  • ½ cup grated Pecorino or Parmesan cheese

Preparation

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  1. Heat 2 teaspoons oil and 1 teaspoon butter in a medium saucepan over medium heat until the butter is melted. Add scallion whites and cook, stirring occasionally, until softened, 2 to 3 minutes. Add oats and stir for 1 minute, then add water and ¼ teaspoon each salt and pepper. Bring to a boil, then reduce heat to a simmer; cook, stirring often, until creamy, 8 to 10 minutes.
  2. Meanwhile, sprinkle shrimp with cayenne and the remaining ¼ teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp and cook until just opaque, 2 to 4 minutes per side. Transfer to a clean bowl; cover to keep warm.
  3. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the skillet. Add half the spinach; cook, stirring, until slightly wilted, about 1 minute. Add the remaining spinach and cook, stirring, until wilted, 2 to 3 minutes more. Add hot sauce and the remaining ¼ teaspoon salt.
  4. Stir cheese and the remaining 1 teaspoon butter into the oats. Serve the oats with the spinach and shrimp. Sprinkle with the scallion greens.
  • Go for sustainably raised shrimp. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America it's more likely to be sustainably caught.
  • People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Nutrition information

  • Serving size: 4-5 shrimp, ½ cup oats & ½ cup spinach
  • Per serving: 341 calories; 15 g fat(5 g sat); 5 g fiber; 21 g carbohydrates; 33 g protein; 235 mcg folate; 199 mg cholesterol; 2 g sugars; 0 g added sugars; 11,074 IU vitamin A; 36 mg vitamin C; 302 mg calcium; 5 mg iron; 705 mg sodium; 1,020 mg potassium
  • Nutrition Bonus: Vitamin A (221% daily value), Vitamin C (60% dv), Folate (59% dv), Calcium (30% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 4 lean meat, 2 fat

Reviews 1

September 16, 2015
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By: EatingWell User
Great dinner! I admit that we were skeptical. Oats? Really? But we're so glad we made this recipe. It was delicious and really easy to make. Try it!